2013
DOI: 10.1080/00405000.2013.807021
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The pectin substance used to detect the activity of pectinase suitable for bioscouring

Abstract: Structural characteristics of pectins from cotton fabrics, ramie, and apple were investigated by titration method and ATR-FTIR spectra. Pectin from cotton fabrics and ramie showed similar structure characteristics, both these two pectins showed big structural difference with pectin from apple. The activities of five pectinases were determined by using these three pectins as substrates. These five pectinases showed similar hydrolysis action on pectin from ramie and cotton fabrics, they also showed a great diffe… Show more

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Cited by 4 publications
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“…The appearance of multiple absorption bands in this area in the original (initial) cotton is explained by the presence of pectin and waxes in its structure (pectin: 0.7–1.2%, waxes: 0.4–1.2%) [ 23 ]. The width of the band observed in the range of 1700–1500 cm –1 is because of not only the bending vibrations of H–OH bonds caused by the presence of adsorbed water [ 24 ] but also the peaks associated with asymmetric stretching vibrations of carboxyl groups in pectin acid and pectate [ 27 , 28 ]. The shoulder in the region of 1453–1440 cm −1 is associated with the presence of an absorption band of stretching of the O-CH 3 bond (1445 cm −1 ) of pectin ester [ 27 , 28 ].…”
Section: Resultsmentioning
confidence: 99%
“…The appearance of multiple absorption bands in this area in the original (initial) cotton is explained by the presence of pectin and waxes in its structure (pectin: 0.7–1.2%, waxes: 0.4–1.2%) [ 23 ]. The width of the band observed in the range of 1700–1500 cm –1 is because of not only the bending vibrations of H–OH bonds caused by the presence of adsorbed water [ 24 ] but also the peaks associated with asymmetric stretching vibrations of carboxyl groups in pectin acid and pectate [ 27 , 28 ]. The shoulder in the region of 1453–1440 cm −1 is associated with the presence of an absorption band of stretching of the O-CH 3 bond (1445 cm −1 ) of pectin ester [ 27 , 28 ].…”
Section: Resultsmentioning
confidence: 99%